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Boiled Coarse Hominy or Samp

A dish of boiled coarse hominy cooked with water, salt, and optional milk, served plain or browned in fat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Boiled Coarse Hominy or Samp

Ingredients

Directions

Soak and boil

  1. Soak the coarse hominy in 2 cups of water for 6 hours or overnight.

  2. Add 6 cups of boiling water and 3 teaspoons of salt to the soaked hominy.

  3. Boil for 10 minutes.

Slow cook

  1. Place in the cooker for 8 to 12 hours.

  2. Cook the hominy over the fire for 45 minutes.

  3. Reheat and return it to the cooker if needed.

  4. Add more water or stir in 1 cup of milk 15 minutes before removing from heat.

  5. Cook for 5 to 6 hours.

Serve

  1. Serve the coarse hominy plain or browned in a little fat.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Coarse hominy
Forms the main body of the dish, softening into a thick, starchy mass as it cooks.
Milk
Adds richness and a creamier texture to the finished hominy.

The step that matters

Keep enough liquid during the long cook. Hominy keeps absorbing water over many hours, so it can dry out or scorch on the bottom of the pot. Adding water as needed keeps it moist and evenly cooked. Adding milk late, shortly before removing from heat, reduces the risk of scorching it.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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